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Grilled Chicken & Arugula Caesar Salad with Grilled Croutons

Scott Phillips

Servings: 4

Chicken, along with crunchy croutons, gets a turn on the grill in this simple dinner salad.


  • 4 oz. baby arugula (about 5 cups loosely packed), washed and dried
  • 2 Tbs. plus 2 tsp. fresh lemon juice (from 1 large lemon)
  • 2 tsp. finely grated lemon zest
  • 4 oil-packed anchovy fillets
  • 2 large cloves garlic, crushed and peeled
  • 1/4 tsp. black peppercorns
  • 1/2 cup extra-virgin olive oil
  • 2 Tbs. Dijon mustard
  • Kosher salt
  • 1/2 cup fresh, finely grated Parmigiano Reggiano
  • 1-1/2 lb. skinless, boneless chicken breast halves (about 3 large), rinsed and patted dry
  • 4 slices French baguette, cut 1 inch thick on an extreme diagonal (6 to 8 inches long)
  • Cherry tomatoes, halved or quartered (optional)

Nutritional Information

  • Nutritional Sample Size with 1 oz. baguette
  • Calories (kcal) : 610
  • Fat Calories (kcal): 350
  • Fat (g): 38
  • Saturated Fat (g): 7
  • Polyunsaturated Fat (g): 5
  • Monounsaturated Fat (g): 25
  • Cholesterol (mg): 120
  • Sodium (mg): 1400
  • Carbohydrates (g): 17
  • Fiber (g): 1
  • Protein (g): 47


  • Heat a gas grill to medium high. Put the arugula in a large bowl, cover with a damp paper towel, and refrigerate. In a blender, combine the lemon juice and zest, anchovies, garlic, and peppercorns with 6 Tbs. of the oil, 1 Tbs. of the mustard, and 1/2 tsp. salt. Blend thoroughly until most of the peppercorns are well broken up and the dressing is emulsified. Add 2 Tbs. of the grated Parmigiano and blend to incorporate. Leave the dressing in the blender.
  • In a medium bowl, toss the chicken with the remaining 1 Tbs. mustard and 3/4 tsp. salt. Brush the bread with the remaining 2 Tbs. oil and season with salt. Grill the chicken, covered, until golden grill marks form, 5 to 6 min. (for even cooking, rotate the chicken 90 degrees halfway through cooking each side). Flip the breasts and continue to cook, covered, until golden grill marks form and the chicken is cooked through, 5 to 6 min. Let rest on a cutting board for 5 min. Grill the bread until dark around the edges and golden brown in the center, 1 to 2 min. per side. Slice the chicken thinly on an angle. Cut each bread slice into 10 cubes. Pulse the dressing in the blender; add a little of it to the arugula, just to coat.
  • Divide the arugula among four plates and sprinkle with a little Parmigiano. Toss the chicken with the remaining dressing and arrange over the arugula. Sprinkle with the remaining Parmigiano and arrange the croutons and tomatoes (if using) around the salad.


Rate or Review


  • skc921 | 05/07/2013

    great, simple recipe using ingredients I usually have on hand. It comes together very quickly, great for a weeknight.

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